Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3/4 lb Flour
1 1/4 ts Salt
1/2 oz Yeast
4 oz Butter
4 oz Lard
1/4 lb Chopped peel
1/2 ts Castor sugar
3/4 pt Tepid water
1/2 lb Castor sugar
1/2 lb Currants
1/2 lb Raisins

Sift flour and salt into a large warm basin.Cream yeast with the 1/2
teaspoonful castor sugar,using a wooden spoon,until liquid,then add
the tepid water.Make a well in the centre of the flour,strain in the
yeast and water.Sprinkle a little of the flour over,cover the basin
with a cloth and set to rise in a warm place until the surface is
covered with bubbles.Now work in all the flour with the hand,adding
more tepid water if necessary to make a firm,elastic dough,and knead
thoroughly.Work in the butter and lard,then knead in the 1/2 lb
castor sugar,with the currants,raisins and peel.Put into a greased
cake tin,cover with a cloth and set to rise in a warm place.Allow at
least 30 minutes.Bake in a hot,steady oven for about 30 minutes.when
a testing skewer comes out of the centre clean,the cake ready.

Typed by G.Major 061095 From Aunt B's Scottish Cookbook
Submitted By GEORGINA MAJOR On 06-13-95

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